Latest news with #Chef'sWarehouse
Time Out
11-08-2025
- Business
- Time Out
FIRST LOOK: Seaside chic at Tintswalo
When it comes to that old mantra of location, location, location, it's pretty darn hard to beat Chefs Warehouse at Tintswalo Atlantic. Perched just above the high-water mark on an exclusive Table Mountain National Park concession below Chapman's Peak Drive, this elegant restaurant offers seaside dining at its most spectacular. On the menu, Head Chef Cameron Luke Smith turns out a memorable set-menu of small-plate dining in step with the ethos of Chefs Warehouse restaurants across the Cape. Here, unsurprisingly, it features a saline infusion of seafood. And with the worst of winter (fingers crossed) behind us, this culinary landmark has reopened with a fresh new look – and a welcome expansion – that celebrates the seaside locale, while ensuring those signature sea views flow in through floor-to-ceiling glass panels. 'After almost five years of trading in this incredible location, weathering the Cape winter storms and the scorching summer seasons, it was time for a refresh,' explains General Manager Jami de Witt. 'Few places in the world offer dining this close to the crashing waves of the untamed Atlantic Ocean and we are very excited about the contemporary new look of the restaurant. Our new glass-framed space invites guests into a one-of-a-kind, multi-sensory encounter.' The first thing you'll notice is that the outdoor pergola has been integrated into the restaurant, while the addition of a striking long bar at the entrance has helped create distinct dining zones throughout the space. That now also includes an exclusive-use private dining room for groups of 12 to 30 guests. Step a little further, and the plush banquette sits neatly alongside contemporary wooden tables to create a pared-back aesthetic that puts the views front and centre. The new-look space is the work of interior designer Laurence Holmes, who drew inspiration from the organic tones and textures of the oceanfront: beach sand, driftwood, and kelp. Keep an eye on the new light fixtures and laser-cut wall panels, and you'll get the drift. Chefs Warehouse at Tintswalo Atlantic is extremely popular during summer, and reservations are essential. The global tapas concept that has made Chef's Warehouse renowned offers a four-course set menu, priced at R1250 per person. The wine pairing costs an additional R2000 per person. It's not a cheap outing, but for unforgettable seaside dining, you won't be disappointed.
Daily Maverick
14-05-2025
- Entertainment
- Daily Maverick
Because Great Wine Deserves Great Food
'Favourite Pairings', a collaboration between Radford Dale wines and top South African Chefs Wine and food are – as Jamie Oliver would put it – 'best mates'. Paired well, they simply lift each other. Wine, with its abundant aromas and intricate flavours, has the power to elevate a meal, just as food can greatly enhance the nuances of a fine wine. When perfectly paired, wine and food create a combination of tastes that resonate on multiple levels, transforming an ordinary dining experience into an extraordinary one. That's why this winter you'll find Radford Dale teaming up with some of South Africa's most exciting chefs, discovering how they would perfectly pair their favourite Radford Dale wine from their restaurant's wine list, with one of their own stand-out dishes. We aim to whet your appetite. We hope you feel inspired. And if you book a table to dine out at any of our partner restaurants before 31 October, you'll receive a gift voucher towards all Radford Dale wines, and you could even win a free case! See more info here. Grub & Vine Chef Matt Manning ' The elegance of Radford Dale's Frankenstein Pinotage, with its silky, ripe palate of strawberry and cherry fruit, is in perfect balance with Grub & Vine's hearty Beef Welly' Aubergine Chef Harald Bresselschmidt 'I am pairing the Radford Dale Organic Higher Purpose Cabernet Franc with the Springbok Medallion and Fillet, Pistachio and Forest Mushroom with Poppyseed Sauce because of the firm and fine restrained Tanins, ripe red fruit and light herbal spice.' Fyn Culinary Director Chef Ashley Moss, Beverage Director Jennifer Hugé and Founder Peter Tempelhof f 'Radford Dale Organic Revelation Sémillon 2022 paired with Atlantic Ridge kingklip, kapokbos tempura, coastal plants and daikon dashi.' Read More COMMENT: Sémillon is underrated in South Africa, one of the grape varieties Jennifer Hugé really enjoys, especially with a bit of age that adds complexity and enhances the honey-nutty character of the wine. At its youth, the brightness of the wine from the cooler climate of Elgin brings through the citrus-y / melon character. The tension of acidity of the Radford Dale Organic Semillon pairs extremely well with our delicate kingklip dish, where the slight honeyed flavour complements the umami-saltiness in the dashi broth. Speaking to Hugé, she comments on how the minerality of the wine enhances the flavour of the coastal plant elements of the dish (spekboom, samphire and salty fingers), really bringing out the essence of sea in the plate. Merchant Bar & Grill (Chef's Warehouse) Chef David Schneider & founder of Chef's Warehouse, Liam Tomlin 'The Radford Dale Vinum Gamay Noir is such an approachable wine, lightly oaked with a hint of spice and tart cherry and red berry flavours of the roast duck breast enhance the fruitiness of the wine and the wines acidity cuts through the richness of the duck' Read More Coy Chefs Teenola Govender & Geoffrey Abrahams 'The Radford Dale Vinum Pinot Noir enhances the Venison Tataki with its juicy cherry and sweet berry notes, while its savoury spice and fine tannins complement the green olive tapenade and ginger chiffonade for a harmonious pairing. ' Marble Chef David Higgs
